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Veggie Salad From
Betty W's Kitchen
1 can garbonzo beans
1 can French cut green beans
1 can shoepeg corn
1 can small limas
1 can small peas
1 can water chestnuts
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1 can sliced mushrooms
1 c. sugar or Splenda
1 c. vinegar
1/3 c. Canola or olive oil
chopped mild red onion
chopped green pepper
chopped celery 4-5 stalks
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1 Dump veggies in large bowl, mix. gently.
2 Bring to a boil oil, sugar and vinegar.
3 Pour liquid over veggies.
4 Cover and let set. Turn often for 24 hrs. Voila!
Makes over
two quarts.
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